Native starches are basically pure forms of starch. They can be obtained from sources such as corn, wheat, potato, rice, cassava and tapioca. These long-chain carbohydrates are insoluble in cold water and swell to different degrees, depending on type and temperature. Native starches have been used for decades in the food industry, but because of limitations such as breaking down when reheated or in acidic environments, some food manufacturers moved to using food starches which have been physically, chemically or enzymatically modified.
Modified starch is an additive prepared by treating starch or starch granules, causing the starch to be partially degraded. Modified starch
is used as a thickening agent, stabilizer, or an emulsifier. Apart from
food products, modified starch also find use in paper manufacturing, Pharmaceuticals and various other industrial applications. Starches
are modified to increase their stability against excessive heart, acid,
and freezing to change their texture or to lengthen or shorten gelatinization time. A modified starch may be an instant starch which thickens and gels without heat, or a cook-up starch. While Acid-treated starch is prepared by treating starch or starch granules with in-organic acids. Other treatments may produce modified starch with different enzymes, such as alkaline- modified starch bleached Starch Oxidized starch Enzyme-Treated starch oxidized starch, Enzyme, Treated starch Acetylated starch and Acetylated Oxidized starch.